January 10 - National Bittersweet Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Chocolate Pizzelles *
Categories: Cookies, Snacks, Chocolate
Yield: 38 Pizelles

1 1/2 c All-purpose flour
1/4 c Unsweetened cocoa powder
2 oz Very finely chopped bitter-
- sweet or semi-sweet
- chocolate
2 ts Baking powder
3 lg Eggs
1 c Granulated sugar
1/2 c Unsalted butter; melted
1 tb Vanilla extract

* While chocolate pizzelle are not traditional, they are
quite delicious. Use with your favorite ice cream to make
ice cream sandwiches.

Preheat the Cuisinart Pizzelle Press on Setting 3 while
preparing the batter.

Place flour, cocoa powder, chopped chocolate, and baking
powder in a small bowl and stir with a whisk or fork to
combine; reserve.

Place eggs and sugar in a medium bowl. Using a Cuisinart
SmartPower Hand Mixer, mix on medium speed for 1 minute,
until thickened.

On low speed, add the melted butter and vanilla in a
steady stream and mix until combined, about 15 seconds.
Add the flour mixture and mix until just combined, about
10 to 15 seconds; do not overmix.

It may be necessary to lightly brush both the top and
bottom grids of the pizzelle iron with a flavorless
vegetable oil or melted vegetable shortening.

Use the spoon provided to scoop dough, about 1 1/2-2
teaspoons, and drop onto one of the patterned cookie
grids; repeat to make a second cookie. Close the lid and
lock. The red indicator light will come on. When the red
indicator light goes out and the green indicator light
comes on, the pizzelle are ready. Adjust baking times for
softer or crispier cookies according to personal
preference. Remove pizzelle from the press using a
heatproof plastic spatula and place on a rack to cool
completely.

Warm pizzelle may be wrapped around the dowel provided to
form cannoli shells. Completely cooled pizzelle may be
dusted with powdered sugar before serving.

VARIATION: MOCHA ALMOND PIZZELLE: Dissolve 1 tablespoon
instant espresso powder in 2 tablespoons hot water. Add to
batter along with 1/3 cup finely ground almonds. Use 1-1/2
teaspoons each of almond and vanilla extracts in place of
1 tablespoon vanilla extract.

Makes 36-40 pizzelle

SOURCE: Cuisinart Pizzelle Press Instruction and Recipe
Booklet

RECIPE FROM: http://www.recipelink.com

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